Peri Peri Vegan Chicken With Apple Slaw And Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a large baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the chips are golden and starting to crisp

Meanwhile, peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Roll the lemon[s] with your hand on a hard surface (to release more juice!) and cut in half

Combine your tomato paste, dried oregano, white wine vinegar, chopped garlic, chipotle paste and chopped chilli (can't handle the heat? Go easy!) with the juice of half your lemon[s] in a bowl

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt, then mix to combine – this is your peri peri sauce

Add half of the peri peri sauce (you'll use the rest later!) to a separate bowl with your vegan chicken pieces and mix well until they're fully coated

Set aside to marinate

Top, tail, peel and grate your carrot[s]

Cut your apple[s] (skin on) into matchsticks and discard the core[s]

Trim, then slice your spring onion[s] finely, keeping the whites and greens separate

Combine the remaining peri peri sauce with your mayo in a bowl – this is your perinaise

Combine the grated carrot, apple matchsticks, sliced spring onion whites and 1/2 tbsp per person of the perinaise (save the rest for later!) in a separate bowl – this is your apple slaw

Cut the remaining lemon into 1 wedge per person

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated vegan chicken pieces and cook for 6-7 min or until warmed through and starting to brown – this is your peri peri vegan chicken pieces